This is a great recipe to make any time for around the house or to have a picnic in the park!
– 1/4 Cup Raw Hazelnuts
– 1/4 Cup Raw Almonds
– 1/3 Cup Large Flake Dried Coconut
– 1/2 Cup Virgin Coconut Oil
– 1/2 Cup Cocoa Sifted
– 1/4 Cup Pure Maple Syrup
– 1 tbsp Smooth Almond Butter
– Pinch of Sea Salt (fine)
Preheat the oven to 300 F. Line 9” pan or small baking sheet with parchment paper.
Roast nuts on the sheet for 10 minutes.
Remove baking sheet and add coconut flakes and spread everything out. Continue roasting for another 3 minutes.
Place hazelnuts on several sheets of damp paper towel and rub vigorously until skins fall off. Discard skins and roughly chop nuts.
In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the coco, maple syrup and almond butter. Add the salt.
Stir in half of the nuts. With a spatula, spoon the chocolate mixture onto the prepared parchment lined pan or sheet and smooth until 1/4-1/2 inch thick.
Sprinkle on the remaining nuts and all the coconut flakes. Place in the freezer on a flat surface for 15 minutes until frozen solid.
Once frozen, break apart into bark. Store in the freezer until ready to use. If you want this nut free simply removed all the nuts and almond butter. Add a few sunflower seeds for crunch.
This recipe is from Oh She Glows!
Categorised in: Food & Recipes
Written by Sterling Chiropractic & Wellness